Breakfast Burrito (Plant-based)
Breakfast
Wraps
Ingredients:
- ½ block firm tofu, crumbled
- 15 ml (1 tbsp) olive oil
- 160 g (1 small) onion
- 119 g (1 small) bell pepper
- 3 g (1) garlic clove
- 1.1 g (½ tsp) turmeric
- 2 g (1 tsp) cumin
- 2.3 g (1 tsp) smoked paprika
- 5 g (1 tbsp) nutritional yeast
- salt and pepper to taste
- 120 g (½ cup) black beans
- 120 g (½ cup) corn kernels
- 123 g (1 small) tomato
- 2 tbsp ranch dressing (plus more for drizzling)
- 2 large tortillas (burrito size)
- fresh parsley or cilantro, chopped (for garnish)
- hot sauce (optional)
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Refined Sugar-Free
Nut-Free
Nutrition:
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Cook the onion, pepper, and garlic until fully softened before adding the tofu — this base is what gives the scramble its flavor instead of tasting like plain crumbled tofu.
Instructions:
- Sauté the Aromatics: Heat 1 tbsp olive oil in a skillet over medium heat. Add the chopped onion, bell pepper, and garlic. Cook for about 5 minutes until softened and fragrant.
- Cook the Tofu Scramble: Add the crumbled tofu. Sprinkle in ½ tsp turmeric, 1 tsp cumin, 1 tsp smoked paprika, 1 tbsp nutritional yeast if using, salt and pepper. Stir well to coat. Cook for 5–7 minutes until the tofu is golden and well seasoned.
- Add Optional Veggies: If using, stir in 120 g (½ cup) black beans and 120 g (½ cup) corn kernels. Cook for another 2–3 minutes.
- Finish with Ranch: Remove from heat and stir in 2 tbsp vegan ranch dressing.
- Warm the Tortillas: Warm 2 large tortillas in a dry skillet for 30 seconds per side.
- Assemble and Serve: Divide the tofu scramble between the two tortillas. Top with fresh diced tomato, a drizzle of extra ranch, and fresh cilantro. Fold into burritos and serve warm.
Notes: Warm the tortilla briefly in a dry skillet or directly over a gas flame before filling — cold tortillas crack when rolled. Don’t overfill or the burrito will be impossible to close. About ⅔ cup of filling per tortilla is ideal.
Tips: Roll tightly and fold the ends in before completing the roll to keep everything contained. Sear the assembled burrito seam-side down in the dry skillet for 1–2 minutes to seal it and add crisp texture.
Storage: Assembled burritos keep in the refrigerator for up to 3 days, wrapped in foil. Reheat in the oven at 180°C / 350°F for 10–15 minutes. They also freeze well for up to 2 months.
Swaps: Tofu scramble can be swapped for black beans or spiced chickpeas. Any tortilla size works.
A few ingredients do most of the work in this recipe. The olive oil brings fruity depth and helps carry the other flavors. The onion adds sweetness and depth as it cooks down. The bell pepper adds sweetness and a pop of color. The garlic clove builds a savory, aromatic base.
Breakfast Burrito (Plant-based)
Ingredients:
- ½ block firm tofu, crumbled
- 15 ml (1 tbsp) olive oil
- 160 g (1 small) onion
- 119 g (1 small) bell pepper
- 3 g (1) garlic clove
- 1.1 g (½ tsp) turmeric
- 2 g (1 tsp) cumin
- 2.3 g (1 tsp) smoked paprika
- 5 g (1 tbsp) nutritional yeast
- salt and pepper to taste
- 120 g (½ cup) black beans
- 120 g (½ cup) corn kernels
- 123 g (1 small) tomato
- 2 tbsp ranch dressing (plus more for drizzling)
- 2 large tortillas (burrito size)
- fresh parsley or cilantro, chopped (for garnish)
- hot sauce (optional)
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The olive oil brings fruity depth and helps carry the other flavors. The onion adds sweetness and depth as it cooks down. The bell pepper adds sweetness and a pop of color. The garlic clove builds a savory, aromatic base.
Prep:
Cook the onion, pepper, and garlic until fully softened before adding the tofu — this base is what gives the scramble its flavor instead of tasting like plain crumbled tofu.
Instructions:
- Sauté the Aromatics: Heat 1 tbsp olive oil in a skillet over medium heat. Add the chopped onion, bell pepper, and garlic. Cook for about 5 minutes until softened and fragrant.
- Cook the Tofu Scramble: Add the crumbled tofu. Sprinkle in ½ tsp turmeric, 1 tsp cumin, 1 tsp smoked paprika, 1 tbsp nutritional yeast if using, salt and pepper. Stir well to coat. Cook for 5–7 minutes until the tofu is golden and well seasoned.
- Add Optional Veggies: If using, stir in 120 g (½ cup) black beans and 120 g (½ cup) corn kernels. Cook for another 2–3 minutes.
- Finish with Ranch: Remove from heat and stir in 2 tbsp vegan ranch dressing.
- Warm the Tortillas: Warm 2 large tortillas in a dry skillet for 30 seconds per side.
- Assemble and Serve: Divide the tofu scramble between the two tortillas. Top with fresh diced tomato, a drizzle of extra ranch, and fresh cilantro. Fold into burritos and serve warm.
